Addie
Chef Extraordinaire
This recipe is from the Senior Magazine we receive each month in Boston. It was provided my Melissa Carlson, MS, RD
I have changed the way the directions were written and even the way she wrote the ingredients. So I believe I have not violated any copyright laws.
Preheat oven to 350ºF.
Coat two baking sheets with cooking spray or use parchment paper
Ingredients:
1¼ cups whole-wheat pastry flour or all-purpose flour
1/3 cup cornstarch
1½ tsp. baking powder
¼ tsp. salt
3/4 cup of sugar, divided
2 tbs. butter, softened
2 tbs. canola oil
1 large egg white
1½ tsp. freshly grated lemon zest
1 tsp. vanilla extract
3 tbs. lemon juice
Directions
1. Whisk flour, cornstarch, baking powder and salt in a mixing bowl. Beat in ½ cup of sugar, butter and oil in another mixing bowl with an electric mixer on medium speed until fluffy. Add egg white, lemon zest and vanilla; beat until smooth. Beat in lemon juice. Add the dry ingredients to the wet ingredients and fold in gently with a rubber spatula just until combined.
2. Drop the dough by a teaspoonful, two inches apart and place onto the prepared baking sheets. Place the remaining ¼ cup sugar in a saucer. Coat the bottom of a wide-bottomed glass with cooking spray. Dip the glass into the sugar. Flatten the cookie dough with the glass into 2½ inch circles, dipping the glass into the sugar each time.
3. Bake the cookies until they are just starting to brown around the edges. Approximately eight to ten minutes. Transfer to a flat surface (not a rack) to crisp.
Makes 2½ dozen cookies
Calories 60 per cookie
I have changed the way the directions were written and even the way she wrote the ingredients. So I believe I have not violated any copyright laws.
Lemon Thins
Preheat oven to 350ºF.
Coat two baking sheets with cooking spray or use parchment paper
Ingredients:
1¼ cups whole-wheat pastry flour or all-purpose flour
1/3 cup cornstarch
1½ tsp. baking powder
¼ tsp. salt
3/4 cup of sugar, divided
2 tbs. butter, softened
2 tbs. canola oil
1 large egg white
1½ tsp. freshly grated lemon zest
1 tsp. vanilla extract
3 tbs. lemon juice
Directions
1. Whisk flour, cornstarch, baking powder and salt in a mixing bowl. Beat in ½ cup of sugar, butter and oil in another mixing bowl with an electric mixer on medium speed until fluffy. Add egg white, lemon zest and vanilla; beat until smooth. Beat in lemon juice. Add the dry ingredients to the wet ingredients and fold in gently with a rubber spatula just until combined.
2. Drop the dough by a teaspoonful, two inches apart and place onto the prepared baking sheets. Place the remaining ¼ cup sugar in a saucer. Coat the bottom of a wide-bottomed glass with cooking spray. Dip the glass into the sugar. Flatten the cookie dough with the glass into 2½ inch circles, dipping the glass into the sugar each time.
3. Bake the cookies until they are just starting to brown around the edges. Approximately eight to ten minutes. Transfer to a flat surface (not a rack) to crisp.
Makes 2½ dozen cookies
Calories 60 per cookie
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